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First Street Almond Flour, Gluten Free, Blanched
First Street Almond Flour, Gluten Free, Blanched
32 oz
About
Details
Since 1871. Superfine. Makes 12 cookies.
• Kosher
• Gluten Free
Ingredients
Blanched Almonds.
Directions
Preparation: Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In the bowl of standard mixer fitted with the paddle attachment. Or a large mixing bowl, beat in the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothy combined. Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed. Beat until the mixture is well combined. By hand, fold in the chocolate chips. Portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 Inch in diameter). Arrange on the baking sheet, leaving 2 Inch between each. Lightly flatten the tops of the cookies. Sprinkle with salt, if using. Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched. Allow the cookies to cool on the sheet for 5 minutes. Almond Flour Cookies: 2 tbsp First Street unsalted butter at room temperature. 1/2 cup Sun Harvest coconut sugar of First Street brown sugar. 1/4 cup Sun Harvest almond butter. 1 First street large egg at room temperature. 1 tbsp First Street pure vanilla extract. 1/2 tsp First Street baking soda. 1/4 tsp First street almond flour. 1/2 cup First Street semisweet or dark chocolate chips.
Store in a cool, dry place.
Warnings
Contains: almonds. Produced in a facility that handles egg, milk, soy, wheat, peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 15g19%
- Saturated Fat 1g5%
- Cholesterol 0mg0%
- Sodium 5mg0%
- Total Carbohydrate 5g2%
- Dietary Fiber 3g11%
- Sugars 1g
- Protein 6g
Details
Since 1871. Superfine. Makes 12 cookies.
• Kosher
• Gluten Free
Ingredients
Blanched Almonds.
Directions
Preparation: Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In the bowl of standard mixer fitted with the paddle attachment. Or a large mixing bowl, beat in the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothy combined. Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed. Beat until the mixture is well combined. By hand, fold in the chocolate chips. Portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 Inch in diameter). Arrange on the baking sheet, leaving 2 Inch between each. Lightly flatten the tops of the cookies. Sprinkle with salt, if using. Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched. Allow the cookies to cool on the sheet for 5 minutes. Almond Flour Cookies: 2 tbsp First Street unsalted butter at room temperature. 1/2 cup Sun Harvest coconut sugar of First Street brown sugar. 1/4 cup Sun Harvest almond butter. 1 First street large egg at room temperature. 1 tbsp First Street pure vanilla extract. 1/2 tsp First Street baking soda. 1/4 tsp First street almond flour. 1/2 cup First Street semisweet or dark chocolate chips.
Store in a cool, dry place.
Warnings
Contains: almonds. Produced in a facility that handles egg, milk, soy, wheat, peanuts.
Common questions
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